Makes 4 large crepes, .5g Carb each
1/2 cup heavy whipping cream or coconut cream
2 teaspoons psyllium husk
2 teaspoons coconut flour
1/2 teaspoon xantham gum
1/2 cup water
Grease for your pan
Mix all ingredients and allow to sit and thicken slightly while heating a large, greased nonstick skillet over medium heat.
Your batter should look like very runny pancake batter so when you spoon it into the pan it is easily swirled around to coat the bottom. If the batter is too thick add more water.
Spoon batter into pan, shirt and allow to cook until the edges start to lift off the pan and you can gently slide a silicone or rubber spatula around the edges to release from pan.
Gently flip the crepe, if desired, or fill and fold over gently if using for a savory application.
Remove from heat and enjoy!